Every party, be it an intimate get-together with friends or a huge blowout for the entire neighborhood, comes with its own set of challenges: who to invite, what to serve, how to (graciously) get people to leave when the host has had enough. Yet for some, there's no nut that's as tough to crack as the New Year's Eve party.

Not only is there some pressure to compete with all those splashy soirees in hotel ballrooms and restaurants, but chances are that at least one other couple two streets over has the same bright idea. And we all know what that means -- your friends will either have to choose bash one over the other or, just as bad, divide their time between two places. Heaven forbid yours is the house where everyone kicks off the evening instead of the hot spot where they cheer when the clock strikes midnight.

Others might be hesitant to commit to hosting what is arguably the most liquor-soaked celebration amid a boozy winter party season. Let's face it, not everyone comes to a party with a designated driver or will agree to sleeping on the host's couch when he's had too much.

Then there are the non-alcohol-related responsibilities. Simply put, New Year's is the one night above all others where everyone expects to have fun, and feels cheated when they don't.

"It's like it's forced on you," says party planner Deb Waterkotte, owner of The Planner in Verona. "You have to have a good time on New Year's."

But seriously folks, it's only a big deal if you let it be a big deal. With a little planning and a few deep breaths, it's possible to host a New Year's Eve party that's as long on style as it is short on stress. The key, says Ms. Waterkotte, is a relaxed attitude.

Sure, you want to dazzle your guests at least a little on this most special of nights with a few fancier-than-usual hors d'oeuvres and some bubbly with the countdown; it wouldn't be New Year's without a certain amount of glitz. To that end, says Mrs. Waterkotte, it's nice to forgo paper and plastic in lieu of real dishes and glasses. It's also a good idea to keep the atmosphere festive with a few interactive party games, such as charades or cards. But ultimately, you don't need to take it all so seriously.

"Really, it's just another day," says Ms. Waterkotte.

Mike Cope, co-owner with Sean Conley of Tallulah's Catering in Etna, has another tip. Whether you're cooking one dish or many, the key to staying sane as a host on New Year's is getting organized and making as many dishes ahead of time as possible. Otherwise, he notes, you'll spend all your time in the kitchen rather than celebrating with your guests.

"You want to have a good time at your own party," he says.

Joyce McCarter of Whitehall, who's gotten together with the same dozen or so friends on New Year's Eve for a sit-down dinner for at least 15 years, agrees this is a night when the best strategy is to "roll with it."

To keep it simple, the group goes potluck, with the host making the main entree and everyone else contributing an hors d'oeuvre, side dish or dessert. In previous years, Mrs. McCarter, who works for Hasbro, has prepared everything from the traditional New Year's dish of pork and sauerkraut to prime rib; this year she's planning on roasting a whole filet of beef -- a dish she can simply throw in the oven and "forget about it."

Along with the traditional champagne toast at midnight, she'll serve a pretty drink or two, perhaps a pomegranate martini or cranberry juice mixed with peach schnapps.

"Some good food and good company, and a couple bottles of wine -- that's the way to do it," she says.

And if she's feeling rushed or harried? One thing she's learned over years of throwing parties, Mrs. McCarter says, is that things get done. And if they don't, "people don't miss it."

For Gail Bernauer of Ben Avon Heights, a fourth-grade teacher at Bellevue Elementary, the antidote to New Year's stress is a progressive dinner with the kids that includes stops at four neighboring houses: the first for music and cocktails, the second for appetizers, the third for a pork entree and the last for coffee and dessert.

The benefits of this cooperative effort are twofold: Since each family is only responsible for one part of the meal, they're free to relax for most of the evening. And because the houses are within walking distance of one another, they don't have to worry about being on the road at the end of the evening with people who've been drinking.

"It takes the pressure off," says Mrs. Bernauer.

But what if you're not that great a cook or are crunched for time? Mr. Cope suggests supplementing the menu with a handful of prepared items from either a caterer or a specialty grocer. He's also an advocate of balancing hot appetizers with cold, and meat dishes with vegetarian. One favorite hors d'oeuvre that hits on both cylinders and can be prepared ahead is crostini topped with a savory mixture of fig and goat cheese.

If you can afford it, Mrs. Waterkotte further suggests hiring a server to help with either serving or clean up. Otherwise, she says, you may find yourself in front of the sink into the wee hours. Because homeowners can have a tough time cutting off a guest who's had too much to drink, a bartender is another good idea.

She says, "I live by this motto:Keep it simple."

Whether it's an open house or sit-down dinner for 12, a New Year's Eve party is a great way to connect with the people whose company you most enjoy. These tips from Williams-Sonoma's "Holiday Entertaining" will help make the experience a good one.

• Most stores close early on New Year's Eve, so do your shopping ahead of time. Consider getting liquor, wine and ice delivered directly to your house.
• For large groups and cocktail parties, prepare the bar and set out coasters and trash receptacles early in the day. To help party flow, also set up a satellite self-serve drink station in another area.
• Finger-foods should be made in advance so they're ready to serve or can be assembled with minimal last-minute effort.
• Post a chart showing heating times and assembly instructions for various hors d'oeuvres.
• Keep hot appetizers in a 250-degree oven on aluminum foil-lined baking sheets.
• Set out stacks of cocktail napkins at each food station.
• Designate a time when you will switch out the buffet or passed items for desserts.
• Offer ginger ale, sparkling cider or grape juice in flutes as an alternative to sparkling wine, as well as a special non-alcoholic mixed drink.